Retro Recipe Redo Series #2 Taco Stuffed Peppers

In this new old fashioned recipe, golden hominy and tortillas stand in for the rice and a spicy Tex Mex sauce stands in for the standard tomato sauce.
Enjoy.

Taco Stuffed Peppers

8 small Multi colored bell peppers

2 packages Taco Mix

1-1/2 lb lean Ground beef (2 if your peppers are large)
1 small onion chopped
2 garlic cloves chopped
Olive Oil 

1 can Goya Yellow Hominy
2 cups Crushed tortilla strips or Fritos

Cut the tops off the peppers and place bottoms in a dutch oven or large casserole

Fry the onion,, hominy and garlic in a pan in some oil, until the onion is translucent and the hominy gets charred a bit, let cool.

In a bowl mix the beef with the fried mixture, the taco mixes, and crushed Tortilla strips.
Stuff the peppers.

Make the sauce

1 can Rotelle
1/2 cup Ketchup
1 can red Enchilada Sauce

1 small Onion chopped

1/2 t Oregano
Oil
Taco cheese

Fry the onion in a pan with some oil till translucent, add the Rotelle, Ketchup, enchilada sauce, Oregano and simmer 5 mins

Pour over and around the peppers.
Put the top on the pot and bake in a 375 oven for
45 mins to 1 hour.
Make sure the filling n the center pepper registers 170f on an instant read thermometer.
 Take off the top of the pot or casserole and top with taco cheese bake till bubbly.

Serve

The Golden Hominy from Goya
You can use white hominy but I like the golden  better for looks.